Thai-Inspired Salmon Salad with Sesame-Ginger Dressing
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4.5 from 2 votes

Thai-Inspired Salmon Salad

Thai-Inspired Salmon Salad is a light, fresh meal.  A simple Sesame-Ginger Dressing is used to baste the salmon while cooking, as well as tossed with the salad so you get tons of flavor in every bite!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Dish
Cuisine: Gluten Free, Seafood
Servings: 2 people
Calories: 686kcal
Author: Lauren Vavala



  • 1 Cup kale shredded
  • 1 Cup purple cabbage sliced thin
  • 1 Cup Napa cabbage sliced thin
  • 1 red pepper cut into thin strips
  • 1 carrot cut into matchsticks
  • 2 Tablespoons fresh cilantro finely chopped
  • 2 Tablespoons green onion sliced thin
  • sesame seeds * optional

Sesame-Ginger Dressing

Ginger-Sesame Salmon

  • 2 salmon filets * I use Sockeye salmon from Alaska



  • Chop all the ingredients and add to a medium size bowl. 

Sesame-Ginger Dressing

  • Combine all the ingredients for the dressing in a small bowl and whisk until well combine.  Alternatively, you can add all the ingredients to a blender and blend until combined.  Set aside 2 Tablespoons of the dressing to use on the salmon.

Sesame-Ginger Salmon

  • Preheat your oven to 350°F.  
  • Place the salmon on a baking sheet or broiler pan.  Baste with the Sesame-Ginger dressing that you set aside.  
  • Bake for 5 minutes, then add more of the dressing, if desired.  Continue baking for 5-10 more minutes until the salmon is cooked through and flakes apart easily.
  • To serve:  divide the salad between 2 large bowls. Top each salad with a filet of salmon.  Serve with additional Sesame-Ginger Dressing on the side.  Garnish with sesame seeds, if desired.


This recipes makes about 1/2 Cup of the Ginger-Sesame Dressing.  


Serving: 1serving | Calories: 686kcal | Carbohydrates: 16g | Protein: 38g | Fat: 52g | Saturated Fat: 7g | Cholesterol: 93mg | Sodium: 631mg | Potassium: 1438mg | Fiber: 3g | Sugar: 6g | Vitamin A: 11075IU | Vitamin C: 155.2mg | Calcium: 130mg | Iron: 3mg